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Company Description The Protein Hub is a health-focused food brand dedicated to serving nutritious, balanced meals to customers who prioritize wellness and convenience. The company emphasizes fresh ingredients, high-protein options, and thoughtfully designed menus that support active lifestyles and dietary goals. With a commitment to consistency, quality, and taste, The Protein Hub aims to make healthy eating accessible and enjoyable. Team members work in a fast-paced, customer-centric environment where innovation in healthy cuisine is encouraged. The organization values collaboration, reliability, and continuous improvement in both food and service standards.
Role Description The Chief at The Protein Hub will oversee day-to-day operations, including kitchen management, menu planning, quality control, and team coordination. This full-time role requires supervising staff schedules, ensuring adherence to food safety and hygiene standards, and managing inventory and vendor relationships. The Chief will collaborate with the leadership team to develop and refine healthy menu offerings, optimize processes, and maintain cost-effective operations. Responsibilities also include monitoring customer feedback, resolving operational issues, and supporting training and development for team members. This is an on-site role based in Ranchi, requiring consistent presence on the floor to guide the team and uphold service standards.
Qualifications
- Proven experience in restaurant, food service, or hospitality leadership, with responsibility for daily operations and team supervision.
- Strong understanding of nutrition-focused or healthy meal concepts, with the ability to support menu planning and product innovation.
- Knowledge of food safety, hygiene regulations, and best practices in kitchen operations.
- Excellent communication, people management, and conflict-resolution skills, with the ability to motivate and develop a diverse team.
- Solid organizational and time-management abilities, including scheduling, inventory control, and vendor coordination.
- Comfort working in a fast-paced, customer-facing environment and making decisions under pressure.
- Basic proficiency with point-of-sale systems and operational reporting tools.
- Preferred: Prior experience in a health-focused restaurant, café, or similar concept; formal training in hospitality, culinary arts, or business management is an advantage.
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